Notes

The wild striped bass was a cut of belly and cheek meat purchased at the Union Square Greenmarket. It was cooked with skin on and seasoned only with salt. The fish was vacuum packed and cooked sous vide at 138F for 25 minutes. The fish was removed and set on a paper towel for a few minutes then cut into slices. The fish was perfectly cooked after 25 minutes at 138F and extremely flavorful and moist.

Note: the cheek meat and belly works very well using sous vide.

A broth was made using reduced white wine and duck stock.